A festive and easy pumpkin baked brie appetizer perfect for fall gatherings. This impressive cheese dip is wrapped in pastry and baked until golden and gooey.
Author:Claire
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6-8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sheet puff pastry, thawed
1 (8 ounce) wheel brie cheese
1/4 cup pumpkin puree
1 tablespoon brown sugar
1/2 teaspoon pumpkin pie spice
1 egg, beaten (for egg wash)
Optional: chopped pecans, flaky sea salt, crackers, or apple slices for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, unfold the puff pastry sheet. If it’s a large rectangle, you may need to trim it slightly to fit around your brie wheel.
Place the wheel of brie in the center of the puff pastry.
In a small bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice. Spread this mixture evenly over the top of the brie.
Carefully fold the puff pastry up and around the brie, sealing the edges as best you can. Trim any excess pastry. You can use extra pastry scraps to cut out decorative shapes like leaves or a small pumpkin to place on top.
Place the wrapped brie, seam-side down, onto the prepared baking sheet.
Brush the entire surface of the puff pastry with the beaten egg wash for a golden finish.
Bake for 20-25 minutes, or until the pastry is puffed and golden brown, and the brie is melted and oozing.
Let the baked brie cool for a few minutes before serving. Serve warm with crackers, apple slices, or toasted bread.
Notes
For a more decorative look, you can score the top of the pastry before baking.
If you don’t have pumpkin pie spice, you can mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of ground cloves.
This appetizer pairs wonderfully with a crisp white wine or a spiced cider.
Consider this a delightful alternative to traditional meal planning for your next holiday party.